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Juicy Lemon-Rosemary Roast Chicken
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Simple lemon-roasted chicken with a bed of fragrant rosemary for delicious herb-infused taste.
Ingredients:
  • 1 (4.5 pound) whole chicken
  • kosher salt and ground black pepper to taste
  • 2 lemons
  • 2 bunches fresh rosemary sprigs, divided, or more as needed
  • 0.5 medium onion
  • 1 drizzle olive oil
Instructions:
  • Season the inside of the chicken with a generous amount of salt and pepper. Use a knife to pierce the first lemon three times. Thinly slice the second lemon.
  • Fill the cavity of the chicken with 4 rosemary sprigs, a whole lemon, and an onion. Gently separate the skin from the chicken, being careful not to damage it. Slide lemon slices and tender rosemary sprigs under the skin, ensuring to reach the legs too.
  • Lay the remaining rosemary sprigs in a 9x13-inch baking dish to create a fragrant bed for the chicken. Arrange the stuffed chicken on top, season generously with salt and pepper, and finish with a drizzle of olive oil.
  • Roast in the preheated oven for 30 minutes. Baste every 15 minutes until the center is no longer pink and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), approximately 1 additional hour. Rest covered with foil for 15 minutes before slicing.

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